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Recipes
Southwest Chicken Bake
By tinathorn
HEAT oven to 375ºF. TOSS chicken with seasoning mix until evenly coated
- 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
- 2-1/2 Tbsp. (1/2 of 35-g pkg.) 40%-less-sodium taco seasoning mix
- 2 Tbsp. Kraft Calorie-Wise Zesty Italian Dressing
- 1 cup canned no-salt-added black beans, rinsed
- 1/2 cup frozen corn
- 2 green onions, chopped
- 1 cup salsa
- 1/2 cup Kraft Tex Mex Light Shredded Cheese
- 2-2/3 cups hot cooked long-grain brown rice
Red Velvet Cake Roll
By tinathorn
Preheat oven to 350°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper
- For the Cake:
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup cocoa powder
- 3/4 cup cake flour, sifted
- 4 eggs
- 3/4 cup sugar
- 1 tablespoon vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- For the Filling:
- 1 package (8 ounces) cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter or margarine, softened
- 1 teaspoon vanilla extract
- Powdered sugar
cookie - Oatmeal Chocolate Chip
By tinathorn
In a large mixing bowl, add the banana and mash with a fork
- 1/2 about 1/2 cup ripe mashed banana (1 medium/large)
- 1/3 cup creamy peanut butter (like Jif or Skippy; don' use natural or homemade PB. I suspect almond or sunflower seed butter are too thin and runny)
- 1/3 cup liquid sweetener (agave, light-colored corn syrup, brown rice syrup, honey; I suspect maple syrup is not quite sticky enough)
- 2 teaspoons vanilla extract
- 1 1/2 cups quick cook oats (not old-fashioned whole rolled; must use quick cook. Use certified gluten-free if desired)
- 1 cup crispy rice cereal (use certified gluten-free/vegan if desired)
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips (or another favorite baking chip, or omit)
- 1/2 cup raisins (or another favorite dried fruit, or omit)
cookies - Olive Oil Oatmeal Cookies
By tinathorn
Nutritional Facts (per cookie): Calories: 95, Total Fat; 6g (Saturated Fat: 1g), Sodium: 104
- 1 1/2 c. gluten-free rolled oats
- 1/2 t. baking soda
- 1/4 t. salt
- 1/2 t. ground cinnamon
- 1/4 c. coconut sugar
- 2 T. granulated stevia
- 2 T. extra-virgin olive oil
- 1/4 c. + 1 T. unsweetened, vanilla almond milk (start w/ 1/4 c. and add almond milk by the tablespoon if the mixture is too dry)
- 1/4 c. raisins
- 1/4 c. unsweetened, shredded coconut
- 1/4 c. chopped, raw, unsalted walnuts
bar - Peanut Butter & Chocolate Energy Bars
By tinathorn
Line an 8-inch x 8-inch baking pan with parchment paper; let the ends of the paper hang over the edge
- 1 1/2 cups unsalted peanuts
- 1 1/2 cups pitted dried dates, preferably Medjool
- 1/4 teaspoon salt
- 1 cup roughly chopped dark chocolate or mini chocolate chips, divided
creamer - French Vanilla Coffee Creamer (Dairy-Free)
By tinathorn
1. Combine both of the milks and sweetener in a saucepan over medium-high heat
- 1 cup almond milk (see my almond milk tutorial)
- 1 cup coconut milk
- 2 tablespoons honey
- 2 tablespoons maple syrup (or 4 total tablespoons honey)
- 1 vanilla bean
bites - No Bake Energy Bites
By tinathorn
Stir all ingredients together in a medium bowl until thoroughly mixed
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter
- 1/2 cup ground flax seed
- 1/2 cup chocolate chips or cacao nibs (optional)
- 1/3 cup honey or agave nectar
- 1 tablespoon chia seeds (optional)
- 1 teaspoon vanilla extract
candy - Coconut Oil Chocolate
By tinathorn
Melt the coconut oil in a small saucepan, then add in the rest of the ingredients (except the fleur de sel)
- 3/4 cup quality organic coconut oil (this is the kind I buy) Note: if you do not want your chocolate to taste coconutty, you can opt for quality refined expeller-pressed coconut oil, which does not have a coconut flavor.
- 3/4 cup organic cocoa powder
- 3/4 cup liquid sweetener—honey, maple syrup,organic molasses, or a mix
- 1 tsp vanilla extract OR a good scraping of vanilla beans
- A pinch of salt (can omit if you’ll be salting the finished chocolate with fleur de sel)
- Optional: Fleur de sel (this is a fancy, flaky, delightfully special salt to be sprinkled onto treats like chocolates or caramels
Pudding - Chia Seed Pudding
By tinathorn
Throw all the ingredients in a bowl and chill in the fridge for a few hours
- 2 cups non dairy milk (I used hemp. Almond milk would work too.)
- 1/2 cup chia seeds
- 1 cup blueberries
- 1 orange cut into segments
- zest of one orange
- 1 tsp ground vanilla beans
- 1/4 cup goji berries
- 2 T cacao nibs
Easy Pierogi Casserole
By tinathorn
HEAT oven to 375°F. COOK noodles as directed on package, omitting salt
- 9 lasagne noodles, uncooked
- 4 cups hot mashed potatoes
- 1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Spread
- 6 green onions, thinly sliced
- 1 pkg. (80 g) Oscar Mayer Real Bacon Recipe Pieces, divided
- 2 cups Kraft Double Cheddar Shredded Cheese, divided